Whole food plant-based vegan vegetarian recipes.
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Breakfast: Traditional Japanese-style Breakfast – Cucumber celery salad, Kimchi, Miso soup, Steamed brown rice.
Ingredients:
Rice:
Short grain brown rice – 63g dried
Soybeans, soaked – 24g dried
Water – 75g
Soup:
Water – 2½ cups
Dried shiitake – 8g
Wakame, dried – 4g
Onion, peeled, sliced – 80g
Miso – ½ tbsp or to taste
Broccoli – 88g
Green onion, finely sliced – 1 small stalk
Salad:
Miso – 1 tsp
Tahini – ½ tsp
Ground mustard – ⅛ tsp
Rice vinegar – 1 tsp
Maple syrup – ½ tsp
Water – a touch to adjust consistency
Cucumber, sliced – 78g
Celery, sliced – 75g
Sesame seeds, toasted – 1g
Vegan kimchi – 65g
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Lunch: “Singapore-style” spicy brown rice vermicelli lettuce wrap.
Ingredients:
Vegetable broth, low sodium – ½ cup
Red curry paste – 1 tsp
Garlic powder – 1½ tsp
Curry powder – ½ tsp
Turmeric, ground – ½ tsp
Maple syrup – ½ tsp
Almond butter – ½ tbsp
Iodized salt – to taste
Lime juice – 1 wedge or to taste
Brown rice vermicelli – 76g
Mung bean sprouts – 125g
Red bell pepper, sliced – 45g
Carrots, finely sliced – 63g
Cherry tomatoes, halved – 8 whole pieces
Spinach – 30g
Green onion, finely sliced – 1 small stalk
Almonds, roasted, crushed – 3g
Sesame seeds, toasted – 3g
Cilantro – 5 sprigs
Basil – 2 sprigs
Lime, quartered – 2 wedges
Bibb lettuce – 5 large pieces
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Dinner: Warm Mediterranean Spring Salad.
Ingredients:
Dressing:
Green olives, pitted – 3 pieces or more
Zaatar spice – ¼ tsp
Garlic powder – ½ tsp
Iodized salt – to taste
Lemon juice – 1 tbsp or to taste
Maple syrup – ½ tsp
Water – ¼ cup or desired consistency
Zucchini, sliced – 70g
Asparagus, chopped – 100g
Red bell pepper, sliced – 60g
Chickpeas, canned – 180g
Nutritional yeast – 1.5g
Flax seeds, ground – 2.5g
Sunflower seeds, roasted – 6g
Mixed spring greens – 70g
Parsley – 10 leaves
Cherry tomatoes, sliced – 3 whole
Red radish, shaved – 1 small
Yellow beets, peeled, shaved – 30g
Grapefruit, segmented – 75g
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Full written recipe sheets:
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